Golot cheese

Golot cheese, is one of the most important traditional cheeses produced in the region of East Black Sea, Turkey. The average composition of Golot cheese is 43.51% total solids, 5.31% fat, 33.64% protein, and 3.12% salt. The mixture of morning and night milk is heated to 37°C and separated from the fat. An appropriate amount of rennet and yogurt whey are added to the non-fat milk and then heated until the precipitation (65-70°C). The curd is then transferred into the cheese cloth for whey drainage about 15 hours. The cheeses are placed in a 50 kg (110 lb) polypropylene bags; granular cheeses are added between each Golot cheese and waited for one week. The Golot cheeses are pressed into wooden containers with cover and ripened between 6 months and 1 year based on the consumption period.

Golot cheese
Country of origin	Turkey

References

Yazici, F. ve Dervisoglu, M. “Proteolysis in Golot Cheese.” Acta Alimentaria, 31 (3), 307-313 (2002).

"The Indispensable Ingredient of Turkish Tables: Cheese." Turkish Cultural Foundation.

Turkish cheeses
Basket cheese Beyaz peynir Braided cheese Chechil Circassian cheese Circassian smoked cheese Çömlek cheese Çökelek Dolaz cheese Golot cheese Hellim Kars gravyer cheese Kashkaval Kasseri Lavaş cheese Mihaliç Peyniri Lor Sürke Tulum cheese Van herbed cheese

Turkish cuisine
Beverages	Non-alcoholic beverages Mırra Pekmez Rize tea Salep Şalgam Şerbet Şıra Turkish coffee Turkish tea Fermented beverages Ayran Hardaliye Boza Kefir Yayık ayranı Beers Beer in Turkey (main article) Efes Bomonti Pera GaraGuzu Tekel (inactive) Distilled beverages Rakı Kanyak Wines Turkish wine (main article) Adakarası Boğazkere Çalkarası Kalecik Karası Öküzgözü Papazkarası
Breads	Bazlama Boyoz Çerkes simidi Gözleme Kandil simidi Katmer Lavaş Nokul Pide Pişi Poğaça Saj bread Simit Tandır bread
Appetizers and salads	Meze (main article) Patlıcan salatası Cacık Çiğ köfte Çoban salad Deniz börülcesi salatası Dolma Humus Katık İçli köfte İmam bayıldı Kısır Kokoreç Lakerda Pastırma Pilaki Piyaz Sarma Sucuk Şakşuka Taramasalata Tarator Yoğurt
Cheeses	Beyaz peynir Braided cheese Çeçil cheese Circassian cheese Çömlek cheese Dolaz cheese Hellim Kars gravyer cheese Kaşar cheese Kaşkaval cheese Lavaş cheese Lor cheese Mihaliç cheese Tulum cheese Van herbed cheese
Soups	Çorba (main article) Analı kızlı soup Ezogelin İşkembe Kuzukulağı çorbası Mercimek Tarhana Toyga soup Yayla çorbası Erişte aşı Keledoş Kelle paça Chicken soup
Dishes	Arnavut ciğeri Ayva dolması Balık ekmek Börek Buğu kebabı Bulgur Blessed thistle with lamb Çiğ börek Çılbır Colocasia with lamb Corn poppy with lamb Domates dolması Kavurma Erişte Kelle Paça Kömbe Kuru köfte Elma dolması Harput meatballs Hingel İzmir köfte Kapuska Karnıyarık Keşkek Kuru fasulye Lâpa Lahmacun Lepsi Libje lebje basta Mallow with lamb Mantı Menemen Mirik meatball Musakka Papucaki Patlıcan dolması Patlıcan kızartması Patlıcan kebabı Perdeli pilav Pilav Soğan dolma Tas kebap Tatar böreği Van köfte Yahni
Grilled meats	Kebab (main article) Adana kebab Akçaabat meatballs Alinazik kebab Beyti kebab Cağ kebab Döner kebab İnegöl meatballs İskender kebab Köfte Eggkebabı Şiş kebab Şiş köfte Şiş tavuk Tire meatballs
Desserts	Turkish desserts (main article) Acıbadem kurabiyesi Aşure Ayva tatlısı Baklava Bülbül yuvası Cevizli sucuk Cevizli kuru incir tatlısı Cezerye Dilber dudağı Dondurma Ekmek kadayıfı Fig roll Fenike tatlısı Güllaç Helva Hanım göbeği Hoşaf Hoşmerim Kabak tatlısı Kalburabastı Kazandibi Kaysefe Kestane şekeri Keşkül Kurabiye Künefe Lokma Lokum Macun Mesir macunu Muhallebi Nevzine tatlısı Orcik candy Pepeçura Pestil Pişi Pişmaniye Şekerpare Şıllık Supangle Sütlaç Revani Sütlü Nuriye Şöbiyet Tahin-pekmez Tahini roll Tavukgöğsü Trileçe Tulumba Un kurabiyesi Vezir parmağı Zerde
Frequent ingredients	Vegetables Bean Bell pepper Eggplant Leek Lentil Spinach Tomato Herbs & spices Almond Black pepper Chestnut Cinnamon Cumin Dried apricot Garlic Hazelnut Mint Nut Onion Oregano Paprika Parsley Pistachio Pul biber Red pepper Thyme Urfa pepper Walnut
Unique instruments	Cezve Çaydanlık Kazan Mangal Oklava Sac Semaver Tandır
Related cuisines	Balkan Caucasian Central Asian Greek Iranian Levantine Mediterranean Middle Eastern Mongolian Ottoman Tatar

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